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Blueberry Chia Breakfast Bowl

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A nutritious and filling breakfast bowl made with chia seeds, almond milk, and topped with a sweet blueberry compote.

Ingredients

Scale
  • 3 tablespoons chia seeds
  • 1 cup unsweetened almond milk (or coconut milk)
  • 1 teaspoon vanilla extract
  • 1 tablespoon maple syrup
  • Pinch of cinnamon
  • 1 cup fresh or frozen blueberries
  • 2 tablespoons water
  • 1 tablespoon maple syrup (for compote)
  • Squeeze of lemon juice (about 1/2 lemon)
  • 1/2 cup plain Greek yogurt
  • Extra fresh blueberries for topping
  • Granola (optional)
  • Sliced almonds (optional)

Instructions

  1. In a jar or bowl, combine chia seeds, almond milk, vanilla extract, 1 tablespoon of maple syrup, and a pinch of cinnamon. Stir until well combined.
  2. Allow the mixture to rest for 5 minutes. Stir again to break up clumps then let it sit for another 10 minutes.
  3. Cover the jar and refrigerate overnight or for at least 4 hours until the pudding thickens to a creamy texture.
  4. In a small pot, add blueberries, water, 1 tablespoon of maple syrup, and lemon juice. Cook over medium heat for 5-7 minutes, stirring until the blueberries burst and become thick and jammy.
  5. Remove from heat and let the compote cool to room temperature.
  6. Once ready to serve, retrieve the chia pudding. If it’s too thick, stir in a splash more almond milk to achieve your desired consistency.
  7. Spoon the blueberry compote over the chia pudding. Add a generous dollop of Greek yogurt, and top with fresh blueberries, granola, and sliced almonds, if using. Serve immediately.

Notes

For leftovers, store the chia pudding and compote separately in airtight containers. The pudding lasts about 5 days, and the compote should be used within 3-4 days.

Nutrition

Find it online: https://www.topchoicerecipes.com/blueberry-chia-breakfast-bowl/